Choc-Peppermint Slice

peppermintslice2

Hubby has asked me repeatedly to make him a peppermint slice. I, too, wanted to make it for a while and I finally got round to it.  I found a recipe in one of my AWW cookbooks and I knew it wouldn’t disappoint.

What I really like about this recipe is that it isn’t too pepperminty and if you use good quality chocolate for the topping, the slice becomes very addictive. So this recipe comes with a warming.  Please be careful when consuming. You cannot stop at just one slice.

peppermintslice3

Recipe:

  • 250g plain biscuits (I used milk arrowroot but you can use Marie or any other sweet ones)
  • 100g butter, chopped
  • 125ml sweetened condensed milk
  • 2 x 35g peppermint crisp chocolate bars, chopped coarsely

Chocolate topping:

  • 200g dark chocolate, chopped coarsely
  • 2 tsp vegetable oil
  1. Grease a 19cm x 29cm slice pan and line with baking paper.
  2. In a food processor add the biscuits and process until fine.
  3. Combine butter and milk in a small saucepan .  Stir over low heat until smooth.
  4. In a bowl, add the biscuits and the chocolate bar.  Stir in the butter mixture until well combined.
  5. Press the mixture into the prepared pan.  Refrigerate for 20 mins or until set.
  6. Meanwhile, stir the chocolate and oil in a small heatproof bowl over a small saucepan of simmering water until smooth.
  7. Spread the mixture over the slice.  Refrigerate until firm.
  8. Enjoy!

peppermintslice4

Bon appetite,

Cherrie

Chocolate Easter Masterclass at Cacao

When I was invited to attend a chocolate masterclass at Cacao in St. Kilda, I didn't even think twice and accepted the invitation straight away. Cacao Fine Chocolates and Patisserie are manufacturers of macarons, chocolates, cakes and pastries. This Easter, they have created a great chocolate display featuring Humpty Dumpty. It took over 50 hours and 120kg of chocolate!

I met up with Shellie early to enjoy Cacao's iced chocolate. OMG, it was out-of-this-world good.

Tim Clark is an acclaimed pastry chef/chocolatier and co-owner of Cacao Fine Chocolates. Tim taught a few bloggers the art of Easter chocolate making. We learnt how to temper chocolate correctly and we made a gooey salted caramel and milk chocolate spread.

We learnt the secret of how the filling is placed inside the chocolate egg.

We even got our hands dirty and helped temper and mould the chocolates eggs and we were even lucky enough to take home our creations.

I attended the chocolate masterclass courtesy of Tink PR and Cacao Fine Chocolates.

Bon Appetite,

Cherrie

 

Orange Chocolate Madeleines for a high tea.

As a person who is always working, it is hard to find time for family and friends. I have dedicated quality time with my husband and my children. For readers who follow me on twitter and Instagram, you will know I have the hash tags #mummyanddaughtertime and #familytime where we go to the park or do some baking together.

When possible, I try to make time for friends, though it can be hard sometimes. I've missed on a lot of feasts and celebrations. So when I had the opportunity to host an afternoon high tea, I jumped at the chance and planned straight away.

The usual gang of food bloggers came along and brought their treats with them. I am so lucky to have friends that know and CAN bake. Needless to say, there was sugar overload and had great conversations about all things, including the ingenuity of the whoopie cushion.

Here's some of the goodies that we ate that day.

I made some sandwiches and the infamous hotdog and cheese :)
Macaron tower and Guinness gingerbread by Shellie. Gorgeous!
Lemon drizzle cake by Adrian. Stunningly decadent.

Eclairs and profiteroles by Thanh. A good bake:)

Coconut & mango friands and spicy cheese biscuits by Agnes. Perfect combinations.

I made mini chocolate cakes

I also made the orange and chocolate Madeleines. I got the recipe from women's weekly cookbooks but I added the orange zest and dipped them in dark chocolate for that extra decadence.

Recipe:

  • 2 eggs
  • 2 tbs caster sugar
  • 2 tbs icing sugar
  • 1 tsp vanilla paste
  • 1/4 cup self raising flour
  • 1/4 cup plain flour
  • 75g butter, melted
  • 1 tbs hot water
  • zest of an orange
  • Melted dark chocolate

 

  1. Preheat oven to 200degC (180degC fan forced)
  2. Grease 2 Madeleine pans with a little butter
  3. In a small bowl, beat the eggs, caster sugar, icing sugar and vanilla paste until thick and creamy
  4. Meanwhile, sift flours twice. Sift the third time over the egg mixture. Add the orange zest and pour combined butter and water down the side of the bowl then fold together.
  5. Drop rounded tablespoons of mixture into pan holes.
  6. Bake for about 10 minutes.
  7. When cooked, tap the pan firmly onto baking paper covered wire racks to cool
  8. When cooled, dip one end into the melted chocolate. Place onto baking paper for chocolate to set.

Bon appetite,

Cherrie

 

A Delicious Giveaway and a Chocolate Passion Fruit Parfait

Mmmmm…chocolate **drool**

I can eat chocolate everyday. I've been known to eat a whole Easter bunny in one sitting when I was a little girl. As an adult, I haven't really changed. I can still eat a whole Easter bunny in one sitting. The only difference now is that I can do more than just eat chocolate, I can now cook and bake with it.

I created a quick and easy chocolate dessert using one of Lindt's new Exellence chocolate range. It's so easy and quick that I made it on a weeknight after work and the family enjoyed it that evening.

I made the 5minute chocolate mug cake and a chocolate passion fruit mousse and layered them with a little whipped cream and passion fruit pulp. It was delicious. The cake gave the dessert a little texture and the passion fruit gave it a little tang. Perfect.

Thanks to Lindt and Trish Nicol PR Agency, I have two Lindt chocolate packs to give away. The pack includes two each of the four new flavours of the new Excellence range.

To enter, all you need to do is leave a comment and tell me what dessert you will create with one of the new Lindt Exellence range. It's that easy, so get to it!

Chocolate mug cake:

  • 4 tbs self raising flour
  • 4 tbs caster sugar
  • 2 tbs cocoa
  • 1 egg
  • 3 tbs milk
  • 3 tbs vegetable oil
  • 1/2 tsp vanilla paste
  1. Add all the dry ingredients to a large mug and mix well.
  2. Add the rest of the ingredients and mix well
  3. Microwave for 3 minutes (1000watts)

Chocolate mousse:

  • 150ml thickened cream
  • 100g Lindt Exellence passion fruit Intense
  1. Break the chocolate into small pieces and place into a large bowl.
  2. Place the bowl over a small pot with boiling water to melt. Ensure the water doesn't touch the bowl. Once melted, let it cool a little
  3. Meanwhile, whip the cream until it forms soft peaks. Add the melted chocolate and carefully fold together.

Also need:

  • 150ml thickened cream, whipped to soft peaks
  • 125ml passion fruit pulp

To assemble:

  1. Crumble the chocolate cake into thumb size pieces and divide half of it into the four glasses
  2. Take half of the chocolate mousse and divide into the four glasses on top of the cake.
  3. Divide half of the whipped cream into the four glasses then top with half of the passion fruit pulp.
  4. Repeat the layers with the rest of the ingredients.
  5. Refrigerate for at least a hour for the mousse to set a little.
  6. Enjoy with the family.

Come on and leave a comment to win incredibly delicious Lindt chocolates!

______________________

COMPETITION IS NOW CLOSED.

_____________________________

The winners are :

Norma Polines, who suggested an adulted version of chocolate crackle.Yum!

Ally chose various flavours of chocolate soup. Creative idea!

—————————————————————————————————

The competition is open to Australian residents only.

Competition will end Sunday 23rd September. I will pick the 2 most creative answers. The winners will be announced on Monday 24th and will be contacted directly by email.

Please make sure, I have a way to contact you if you are one of the lucky winners.

Good luck and Bon Appetite,

Cherrie

 

Lindt Excellence Coconut Delight recipe by Thomas Schnetzler

 The Lindt Excellence dark chocolate range is renowned for it’s premium quality and it’s flavour combinations.  Lindt have recently released new delectable flavours.
A touch of sea salt
Passion Fruit Intense
Strawberry Intense
Coconut Intense.
If you would like to find out a little more about the new flavours you can check out IronchefShellie’s blog post here.
 I was sent a sample of each of the new flavours and Coconut Intense was my favourite, without a doubt.
I was also sent a recipe by Lindt Master Chocolatier, Thomas Schetzler using the Lindt Coconut Intense.  I attempted it but it didn’t turn out exactly as I hoped.  The dessert is like a pannacotta with a caramel sauce on top however, my caramel sauce turned out like toffee :(  I knew it didn’t look right when I poured the caramel into the mould.  I will give it another go and hopefully it will turn out perfect.  Even though it wasn’t perfect the flavour and texture of the rest of the dessert were amazing.  I guess it helps that I used amazing ingredients.

150g caster sugar for the caramel

Little water

280ml milk

50g desiccated coconut, toasted golden and brown

45g caster sugar

Splash Malibu (optional)

3 each gelatine leaves, gold grade, soaked in ice cold water

100g cream, lightly whipped

Zest of 1 lime

80g Lindt Excellence Coconut Intense, melted

Method

Prepare the moulds by greasing them lightly and in a small saucepan prepare the golden brown caramel.

Once the desired colour is reached, line the base of the moulds with a thin layer of caramel as you would do for a creme caramel.

Then combine the milk and coconut and bring to the boil. Set aside and allow to set for 10-15 mins. Strain through a fine sieve and sift into a bowl and if required top up with milk to make 250ml. Stir in the sugar and Malibu and mix to ensure all the sugar has dissolved. Squeeze excess water from the gelatine leaves and dissolve on low heat. Add to the coconut milk.

Split the mixture into two portions. In one portion, mix in lime zest and gently fold in half of the whipped cream. Divide into the prepared moulds and place in the fridge.

Using the second portion, mix in melted chocolate and then gently fold in the remaining cream. Pour this mixture into the half filled moulds which would have started to set. Do this gently using the back of a spoon otherwise the two portions may mix together. Cover and set overnight.

To release the dessert forum the mould, simply pull it away from the edges slightly and flip the dessert onto the serving plate.

I hope you give this recipe a go.  If you do, let me know how you go and if you had any problems with the caramel sauce.
Chocolate samples and recipe was sent to me by Laura from The Trish Nicol PR Agency and Lindt Australia.
Bon Appetite,
Cherrie

Lindt Chocolate Creation Class

Last year hubby and I were lucky enough to attended a Lindt chocolate Creation Class.  The class was hosted by Maitre Chocolatier Thomas Schnetzler, where he teaches you everything about chocolate and we got to decorate our own chocolate blocks and fill in macarons to take home. It was a delicious and informative night full of chocolate tasting and learning. It was a delight to attend.

Upon arrival we were treated to iced chocolate topped with chocolate shards.  Smooth and creamy.

Before starting the class we dug into a chocolate mousse.  It was silky and decadent.
Thomas went through the different stages of the the chocolate process.  From the cocoa pod to the finished product.
We also got to taste a few samples. Delish!
We decorated our own Lindt chocolate blocks with lots of different toppings.
Our finished decorated blocks ready to be taken home.
We also filled and decorated macarons to take home.  They were delicious too!
Lindt Chocolate Creation Class are held monthly at their Chapel street Cafe in Melbourne and Martin place cafe in Sydney.  The cost is $110 per person and bookings are essential as places are limited.
Hubby and I were invited to attend the Chocolate class by Entwistle PR.
Bon Appetite,
Cherrie

Nutella and Banana Slice

I (and my family) love sweets. Any kind of sweets that involve chocolate. The addition of Nutella and bananas triple the love.

This slice is great for dessert after lunch or dinner or just for afternoon tea with a cup of tea or coffee. The different layers have different textures. The bottom layer is rice crispies and melted marshmallows. It’s the right amount of chewiness and the crunch of the rice crispies makes it fun to eat. The middle layer of sliced bananas gives it a soft texture. The mix of Nutella and chocolate makes the top layer soft and a little gooey. Let me just say, I love the mix of the melted chocolate and Nutella.

The recipe belongs to Edd Kimba. He was a winner of the Great British Bake off a few years back. This is the second recipe I baked from his book “The boy who bakes”. The first was mini lemon cakes..

It is also easy to make and there is no baking involved. I had both Deanna (5yo) and Thomas (2yo) help out with the mixing and layering of the ingredients. They love eating something that they helped making.

recipe:

  • Vegetable oil for greasing
  • 3 tbs butter
  • 140g mini marshmallows
  • 75g rice crispies (eg rice bubbles)
  • 100g milk chocolate, broken into pieces
  • 275g Nutella
  • 2 large bananas, sliced
  1. Press a piece of foil into the base of a 20cm square baking tray then lightly grease with oil.
  2. In a saucepan, melt the butter then add the marshmallows and stir over a medium heat until melted and smooth.
  3. Add the rice crispies and mix until well combined. Press the mixture into the baking tray using a large spoon that’s been lightly oiled to prevent the mixture from sticking.
  4. For the topping, melt the chocolate and Nutella in a bowl sitting on top of a pot of simmering water. Make sure the bowl doesn’t touch the water. Once melted, set aside to cool slightly.
  5. Meanwhile, layer the sliced bananas over the rice crispies mix then pour the chocolate mixture over.
  6. Place in fridge to set. It could take at least an hour. In our case, 30mins, as we couldn’t wait to dig in!

 

Bon appetite,

Cherrie